Season
Master the elements of amazing taste
Seiten
2024
Gill Books (Verlag)
978-0-7171-9748-4 (ISBN)
Gill Books (Verlag)
978-0-7171-9748-4 (ISBN)
The most exciting new face in cookery is back with a stunning new cookbook for every day of the year.
Mark Moriarty is back with a hundred new recipes that celebrate the best of seasonal ingredients while teaching you how to season your food for fantastic flavour.
Elevate your everyday cooking with a dish that is perfect for spring, such as chicken and chorizo casserole or enjoy a summer treat of crispy pork belly tacos with pineapple salsa. Try comforting autumn favourites like minestrone soup and create an unforgettable Christmas dinner with Mark’s brined turkey crown and honey-and-soy-glazed ham.
In addition, Mark will teach you the techniques of seasoning – using sea salt, black pepper, butter, quality olive oil, lemons, tabasco, soy sauce – so that every dish becomes even better.
Packed full of Mark’s expert tips and restaurant tricks designed to maximise flavour and minimise hassle, Season is sure to become your new go-to cookbook.
Mark Moriarty is back with a hundred new recipes that celebrate the best of seasonal ingredients while teaching you how to season your food for fantastic flavour.
Elevate your everyday cooking with a dish that is perfect for spring, such as chicken and chorizo casserole or enjoy a summer treat of crispy pork belly tacos with pineapple salsa. Try comforting autumn favourites like minestrone soup and create an unforgettable Christmas dinner with Mark’s brined turkey crown and honey-and-soy-glazed ham.
In addition, Mark will teach you the techniques of seasoning – using sea salt, black pepper, butter, quality olive oil, lemons, tabasco, soy sauce – so that every dish becomes even better.
Packed full of Mark’s expert tips and restaurant tricks designed to maximise flavour and minimise hassle, Season is sure to become your new go-to cookbook.
Mark Moriarty is a former San Pellegrino World Young Chef of the Year and was listed on Forbes’ ‘30 under 30’ list for innovation in the arts. He has worked in several well-known Irish restaurants, including The Greenhouse, which held two Michelin stars. He presents the popular RTÉ series Off Duty Chef and has appeared on RTÉ’s Today Show and BBC’s Saturday Kitchen. His first cookbook, Flavour, was a bestseller and winner of the Cookbook of the Year at the An Post Book Awards.
| Erscheinungsdatum | 03.09.2024 |
|---|---|
| Verlagsort | Dublin |
| Sprache | englisch |
| Maße | 198 x 252 mm |
| Gewicht | 1069 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Grundkochbücher |
| Sachbuch/Ratgeber ► Essen / Trinken ► Länderküchen | |
| ISBN-10 | 0-7171-9748-4 / 0717197484 |
| ISBN-13 | 978-0-7171-9748-4 / 9780717197484 |
| Zustand | Neuware |
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Buch | Hardcover (2023)
Gräfe und Unzer (Verlag)
CHF 39,90
